Look: Ivory, or sometimes white, with green and blue veins reaching to the outside edge
Touch: Soft, crumbly and moist
Smell: The ocean
Taste: Elegant and powerful. The salt balances the cream flavour and a quick bite kisses without the harshness of some blues. It is a dignified taste with a persistent finish.
Food: Toasted pecans and fresh figs are my favourite.
Beverage: Strong reds or sweet whites.
Look: Pure white paste, with a dusting of dark grey vegetable ash
Touch: Soft and pure with a slight bounce to the outside.
Smell: Dry fruit, sour cream and a gentle mild citrus
Taste: Rosemary, milky, herbs, goat – not a one tone cheese
Food: Honey combs or a mild local wild honey and hazelnuts
Beverage: Racy, dirty whites and reds from Loire Valley such as Saviennere
Strong enough to invite the two men to her pasture, soft enough to let go of her inhabitations when they accept.
She is not like most women, Selles sur Cher lives alone in the Valley while her barking goats keep her company during the long hot summer months. Her dreaming mind manifests a real-life fantasy that leads to adventures she never believed possible, from a one-day chance-encounter to a yearlong travel across the continent it is her time to explore her raw center.
The Cheese Selles sur Cher literally comes from the river. It is as famous as any raw goat milk cheese, or soft chevre, with a distinctive dusting of vegetable ash that both protects and enhances the cheese.
It is from the Loire Valley in France and is best consumed young and fresh.
A classic beauty most men can’t handle. Her excuse for preferring chance encounters to close connections is backed-up by a full case-load and demanding clientele.
Everyone wants her; she is simply the best at what she does. Her silver-tongued life is altered during a weekend in New York when her luxurious salty center begs to be kissed.
No one is safe from her sexy wide eyes and matching blue stilettos.
This welcoming soft expression is made with care near the town of Roquefort and aged in a mile and a ½ of cellars below the lime stone plateau.
The mold comes only from the rye bread baked near-by that is allowed to rot and then those special spores are used to give it the unique and lasting flavour.
The production of this cheese predates recorded history.